A traditional Lebanese breakfast, scrambled eggs, creamy labneh, and aromatic za’atar are wrapped in warm pita for a delicious and flavor-packed meal. It’s a perfect quick, protein-packed breakfast with a Middle Eastern twist!
You all know that when it comes to Middle-Eastern food, I could eat it every day, for every meal. It should come as no surprise then when I discovered Odyssey’s new labneh, I had to create a fun new dish with it. I’ve shared plenty of lunch and dinners, but am excited to share this breakfast dish with you all. My Lebanese Breakfast Pitas with Labneh are the perfect balance of quick and delicious.
If you’re a fan of pita, give my 5-Step Restaurant Pita Bread a try! Or if you want to try a different pita wrap, check out my Chicken Shawarma Pita next.
Why Choose Odyssey Brands
- They offer a variety of delicious, high quality dairy products that are crafted by 5 Wisconsin Master Cheesemakers.
- They are still a family owned and run business, now on the 4th generation of cheesemakers!
- 2025 marks 100 years of cheesemaking, so they have quality and flavor you can trust.
- Odyssey Labneh received Best in Class at the 2024 World Championship Cheese Contest, and it’s their newest product!
Ingredients
- Pita bread: I recommend using Lebanese pita as they are easier to fill when closing the wrap.
- Eggs: Fluffy when scrambled, and a great source of protein and other nutrients.
- Olives: Kalamata olives are extremely common in mot Middle-Eastern and Mediterranean cuisine, and have a fruity flavor.
- Tomato: A little bit juicy, they add some texture and umami flavor.
- Labneh: A Middle-Eastern strained yogurt that is thick and creamy, great for sauces and dips. Check out Odyssey’s locator to find where to grab some!
- Za’atar: Earthy and savory in taste, it’s usually a spice blend of za’atar, sumac, sesame seeds, salt, and other spices.
How to Make Lebanese Breakfast Pita with Labneh
Step 1. Whisk your eggs with a little bit of water or milk until scrambled. Add some salt and pepper to taste.
Step 2. In a pan over medium heat, spray some cooking oil and cook your scrambled eggs to your preference.
Step 3. On your warmed pita bread, spread the labneh across the middle, and sprinkle with za’atar.
Step 4. Lay the sliced tomato over the top, and season with salt and pepper.
Step 5. Lay some of the cooked scrambled eggs on top.
Step 6. Followed by the roughly chopped olives and a sprinkle of parsley (if you have some).
Step 7. Wrap pita tightly around the fillings.
Step 8. Cut in half, and use toothpicks if you’d like to help keep them closed.
Serve and enjoy your Lebanese Breakfast Pitas with Labneh!
Frequently Asked Questions
A traditional breakfast usually consists of labneh, tomatoes, cucumbers, olives, za’atar, and bread. Which is why I took these traditional ingredients to make this breakfast pita!
You can use it to make a wrap, tear it into pieces to scoop up dips and sauces, or fill it with a pita pocket.
The biggest difference is the thickness. Greek pita is typically much thicker and fluffier, whereas Lebanese pita is thinner and more dense.
More Middle-Eastern Recipes
- Lebanese Air Fryer Shrimp
- Arabic Lentil Soup
- Beef Shawarma with Cucumber Yogurt Sauce
- Shish Tawook Pita with Hummus
- Baked Kibbeh
Eat It, Like It, Share It!
Did you try this bread and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
No fork required.
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Lebanese Breakfast Pita with Labneh?
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Lebanese Breakfast Pita with Labneh
Recipe Video
Ingredients
- 4 large pitas
- ½ cup labneh (Odyssey)
- 4 teaspoons za'atar
- 1 small tomato (thinly sliced)
- salt and pepper (to taste)
- 1 dozen eggs (soft scrambled)
- ¼ cup kalamata olives (pitted and roughly chopped)
- minced parsley (optional garnish)
Instructions
- Wrap pita in a towel and warm in microwave for 30-40 seconds or carefully heat over open flame on stove using tongs, about 30 seconds flipping regularly.4 large pitas
- Spread 2 tablespoons of labneh in the center of each warmed pita then top with 2-3 thin slices of tomato. Sprinkle each with one teaspoon za'atar and salt and pepper to taste. Top with equal parts of the cooked scrambled eggs, minced kalamata olives and a sprinkle of parsley if you wish. Wrap pita tightly then slice in half to serve. Can use a toothpick to keep in place if needed.1/2 cup labneh, 4 teaspoons za'atar, 1 small tomato, salt and pepper, 1 dozen eggs, 1/4 cup kalamata olives, minced parsley
Last Step:
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Liz’s Notes
Nutrition
Disclosure: This recipe was developed in partnership with Odyssey Brands. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
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